View Full Version : Fish cookin'
Sacamuelas
05-31-2005, 22:26
Alright... the fish Gods were kind recently. This is a speckled trout that weighs in at 6lb 10 oz that I caught wade fishing last weekend...
How do you cook your fish? Let's hear your secret recipe for method of cooking, batter recipe, special topping, or basting recipe.... :munchin
Ambush Master
05-31-2005, 23:22
OK,
Take a filet (kind of fish does not matter), fabricate a "boat" out of aluminum foil (as in small tray with approx 1/2" tall sides). Place filet in said boat, seasoned with spices of your choice (I prefer Jess Hall's Serendipity), place thinly sliced lemons or limes on top of filet with a 1/4" thick pat of BUTTER on top of each of the slices. Put on a, medium to low heat, charcoal grill with a generous helping of your "smoking wood of choice" ie, mesquite, oak, hickory, pecan .....etc on the coals.
Watch closely and do not overcook.
That's all there are to it !!! :D
Martin
Roguish Lawyer
06-01-2005, 08:55
Where'd you google that photo? :D
I would gut it. Simmer down a mess of fatback, when you had about 1/2" grease in the bottom of the pan, hit it 4 minutes on one side and 2-3 on the other. Don't tell your cartiologist. Works for Brookies.
The Dave
06-01-2005, 18:47
I usually put a layer of mayonnaise over the fish, and then put a seasoning over that. Wrap it in foil, and cook it for about 45 minutes. Don't know how original that recipe is.
Kyobanim
06-01-2005, 18:52
Wow! That looks good! What store did you get it at?
Pike's Fish Market in Seattle? :D
Sacamuelas
06-02-2005, 16:36
Wow! That looks good! What store did you get it at?
Saca's Fire Tiger fish camp. Why is it named that? Well, it is an inside joke with the regular visitors of the fish camp. Stupid true Storytime....
One day we got a "hot" fish report that the specs were REALLY biting a specific color pattern and type of mirrolure called a fire tiger. The story goes:
Fish buddy in La that owned our little camp before us:
"South Loosianna is solt out of dese thing'ems. We looked at five differen stoes with nair de luck". He told us , "dat if we could fond d'em... buy as many as we could cause dair be beaucoup specs in d'marsh an dat d'specs were snopping dair fishun lines, and we needed a backup luror or tre' if we was wantun to feesh al day. "
Well, we immediately got gung ho and went and found them at the Mobile academy sports, and I swear on my life that between myself, my dad, and two brothers.. we bought every one of those damn fire tigers. Keep in mind, these are about $5.99 a piece and we bought a shitpot full of them.
Well, we got geared up and went fishing in the exact spot, at the exact time of the tide cycle and with those fire tigers glistening on the end of all our lines.
Result... NOT ONE FISH HAS EVER been caught on a fire tiger by any of us since that day. We used those damn things for weeks trying to catch something on them with no luck. So we decided to name our camp after the damn things as an inside joke to us as well as a constant reminder of how stupid we were for listening to a cajun fishin' buddy. :D LOL
Aren't you glad you just wasted all your time reading that? HAHA
Where'd you google that photo? :D
not surprising that a Kali boy would think you only find fish on the internet, a public aquarium, or in a picture book. Has fishing been declared illegal in Kali yet along with all guns, knives, and non-PC free speech? After all, it is so mean to hurt one of God's creatures by catching it with a barbed hook. :rolleyes:
As to the recipes, thanks for posting. I will post mine in the near future when I have time at home. Looking forward to seeing some more posted though. I like to try new things.
My wife makes this marinade that we use for fillets of tilapia, rockfish, or red snapper.
Place the fillets in a large glass or stainless bowl. Pour in enough soy sauce (like La Choy) to cover the fillets halfway. Then combine:
- 2 tablespoons of julienned ginger (you could also run the peeled ginger clove across a grater, it's faster)
- 1 clove garlic, chopped
- 2 tablesppons fresh lemon/lime juice
- chopped cilantro
- crushed black pepper
- pinch of cayenne pepper
Flip the fillets to evenly coat them and let stand for about 10 minutes. Flash fry fillets in olive oil on a hot pan, or better yet, cast iron skillet. You can spoon the ginger and cilantro and drippings from the pan over the cooked fillets. We eat it with steamed jasmine rice and a side of steamed or sauteed vegetables, and/or a salad.
My brother-in-law makes a mango relish which he puts over blackened fish fillets, and it's a real hit with the family. I haven't been able to get the recipe, but you might already be familiar with this one.
brewmonkey
06-04-2005, 10:03
That is the worst photoshop job I have ever seen on a cars tags!
How about making some ceviche?
I personally would go for roasting it with some of my favorite herbs. Obviously gut the fish and the clean the cavity out. Place in the cavity some thyme, rosemary, lemon slices, salt and pepper and roast it.
I had some trout cakes one time that were wonderful. They were done like crab cakes and presented in a similar manner and they were wonderful. Perhps something like that, a bit off the beaten path? A quick google search came up with some interesting looking recipes.
http://www.google.com/search?hl=en&lr=&safe=off&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&q=trout+cakes&btnG=Search
brewmonkey
06-04-2005, 10:06
My wife makes this marinade that we use for fillets of tilapia, rockfish, or red snapper.
Place the fillets in a large glass or stainless bowl. Pour in enough soy sauce (like La Choy) to cover the fillets halfway. Then combine:
- 2 tablespoons of julienned ginger (you could also run the peeled ginger clove across a grater, it's faster)
- 1 clove garlic, chopped
- 2 tablesppons fresh lemon/lime juice
- chopped cilantro
- crushed black pepper
- pinch of cayenne pepper
Flip the fillets to evenly coat them and let stand for about 10 minutes. Flash fry fillets in olive oil on a hot pan, or better yet, cast iron skillet. You can spoon the ginger and cilantro and drippings from the pan over the cooked fillets. We eat it with steamed jasmine rice and a side of steamed or sauteed vegetables, and/or a salad.
My brother-in-law makes a mango relish which he puts over blackened fish fillets, and it's a real hit with the family. I haven't been able to get the recipe, but you might already be familiar with this one.
I would caution on a recipe like this to making sure you do not over marinate with something like Soy Sauce or any other liquid with a low pH as they will "cook" the fish for you if left too long and you will end up with something along the lines of ceviche.
Roguish Lawyer
06-04-2005, 12:09
Now here's a fisherman . . . caught around 8 rainbows in a few hours, IIRC. :lifter
I would caution on a recipe like this to making sure you do not over marinate with something like Soy Sauce or any other liquid with a low pH as they will "cook" the fish for you if left too long and you will end up with something along the lines of ceviche.
Cool, thanks for the tip Brew!
Fine looking fisherman RL! :)
OK, I got the main course part down, what are you folks thinking for side dishes?
Roguish Lawyer
06-14-2005, 13:41
OK, I got the main course part down, what are you folks thinking for side dishes?
Beer.
Ordinarily I would agree wholeheartedly, but this situation requires a more delicate approach
Peregrino
06-14-2005, 15:48
Ordinarily I would agree wholeheartedly, but this situation requires a more delicate approach
I sense an ambush in the making. :D Somebody is trying to impress an unsuspecting victim. I recommend starting with a slightly chilled Reisling and working from there. :p Have fun! Peregrino
I sense an ambush in the making. :D Somebody is trying to impress an unsuspecting victim. I recommend starting with a slightly chilled Reisling and working from there. :p Have fun! Peregrino
I can neither confirm, nor deny these statements. ;) :lifter
which brings me to my next question: since I am wine retarded, could we start with a decent brand/vintage/batch/vat, etc?
Roguish Lawyer
06-14-2005, 16:20
which brings me to my next question: since I am wine retarded, could we start with a decent brand/vintage/batch/vat, etc?
What are you serving it with and how much do you want to spend on her? :)
Peregrino
06-14-2005, 16:28
I can neither confirm, nor deny these statements. ;) :lifter
which brings me to my next question: since I am wine retarded, could we start with a decent brand/vintage/batch/vat, etc?
You probably need to get more people involved in the discussion. It has been years since I played the game seriously. Right now the wife is on meds that don't allow her to drink so I'm out of practice.
Here's some stuff to get you started with. Fortunately Reislings are reasonably priced and German wine labeling is fairly easy to figure out. Read the label. There are three regions, Rheinhessen, Rheingau, and Mossel, Sahr, Ruhr. I prefer the MSR for courting, it seems to be better recieved. If I remember correctly the others are a little drier (probably better with the fish if you want the truth). If the bottle says "Qualitats Wein mit Pradikat" and Auslese or Spatelase buy several bottles, chill them, and start marinating your "victim" as soon as she walks in the door. They will probably be a little too sweet for a true connoisseur (of the fish - not the date) but most women will drink amazing quantities of them (and like it). Be careful though - the high sugar content has been known to contribute to massive hangovers.
Edited to add - the sugar will also suppress appetite so keep the dinner light!
Even the US vintages are usually a safe bet and relatively inexpensive. Check out the Chateaux St. Michele (Washington State) it's drinkable and widely available.
As for side dishes try a mild pilaf (rice or couscous) and steamed baby asparagus w/hollandaise. A spring salad with a balsamic vinaigrette (add mandarins for color and taste contrast) and a creme brulee' for desert and you've got it made. Then you can break out the coffee and cognac and go for the gusto. Suerte ya'll. Peregrino
white fish of some sort, probably mahi mahi grilled with lime, something under $30 a bottle if possible
brewmonkey
06-14-2005, 17:00
Skip the wine and go for a great beer. For a white fish I would think of something like a Koelsch (Kolsch) or perhaps a Belgian Wit. They are both very "light" flavored beers although the Wit yeast will impart some phenolic compounds (although slight) and may be brewed with some spices like Corrianders, Bitter/sweet orange peel.
If you were in the states I would suggest something like New Belgium Brewing Co.'s Loft which is a wheat beer of sorts and in their spice addition they add Kafir lime leaves which make this a very nice beer for lighter fare such as fish.
If you are in a pinch and cannot find anything like the above then I would suggest going for any wheat based beer but stay away from Hefeweizens. Their strong phenolic compounds will over power the fish.
Peregrino
06-14-2005, 17:44
Skip the wine and go for a great beer.
Spoken like the true "BierMeister". I'll have to take your recommendation into consideration the next time I experiment. Sadly - when I was entertaining with ulterior motives I didn't try to impress women who prefered beer. I spent most of my career on Ft Bragg or overseas and the women around here (FBNC) couldn't/can't tell one 6-pack from another. It would have been an unnecessary effort. As long as the guys were buying and the beer was reasonably cold it served the purpose. I certainly wouldn't have wasted the effort to "cuisine" them. (BTW - he's in DFW TX - the German was so he could find a decent bottle.) I like a quality beer but I usually save it for "robust" meals. (I'm obviously not in your league.) Personally I prefer a light Chardonnay with most fish though I've started experimenting with Pinot Grigios. The suggestion of the Reisling was to "stack the deck" when dealing with an unknown quality - her tastes. At best it's an instant hit, at worst it's innoffensive. Some of the stuff I like is often too dry for the average palate. Some additional insight - Peregrino
Roguish Lawyer
06-14-2005, 17:55
white fish of some sort, probably mahi mahi grilled with lime, something under $30 a bottle if possible
Rice and vegetable. I'd keep the rice simple -- you could even make plain white if you wanted to. I'd pick the veggies based on what looks good at the market that day. You could do grilled vegetables using just olive oil and coarse kosher salt, or steam them very lightly. Sugar snap peas go well with white fish, IMO.
I like Riesling, but I think you are better off pairing the fish with California Chardonnay. (Is buying California wine still considered buying American on this board? ;)) Among the widely available brands, I like Kendall-Jackson best for price, taste and consistency. You can find it as low as $8 a bottle on sale, but I think outside of CA you typically will pay $15 or more. If you really want to spend up to $30 a bottle, I recommend Talley or Talbott. If you want something on the dry side, try Sonoma-Cutrer. Marimar Torres has kind of a spicy taste if you like that. I would not serve the MT if the fish has a salsa or something -- only if it is creamy or bland.
OK folks, here's what is shaping up:
A spring mix salad topped with walnuts and a balsamic vinaigrette
Sea bass grilled with Lime and butter (Yes, this is what AM was talking about) served with a salsa of undetermined composition, going for something light, green, and hot. It will start around Serrano peppers and cilantro, but may get just plum crazy by the time all is said and done.
Jasmine rice with butter and lemon juice/zest
Followed by what is referred to around here as "Bear Hunt Peach Pudding" .
Basically a melted marshmallow, whipped cream concoction poured over fresh sliced Parker County Peaches (you Texas folks know what I'm talking about) and chopped walnuts. I am also thinking about throwing in some blackberries just to be different, and then the whole mess goes into a graham cracker crust. Sounds way worse than it is.
I went with the reisling because I am admittedly a wine nitwit, and she does not care for Chardonnay. I went with the chateau Saint Michele and some other bottle that had Peregrino's Magic German phrase on it, Not sure what it is but what the hell.
Plan B: we skip dinner, do tequila shots and Four Horsemen until neither of us can walk and go from there :lifter
You know, after doing the shopping, Plan B is sounding Really good right now.
Thanks for the Help guys, Will advise of the outcome. Not too much detail though, Might offend FS's delicate sensibilities
Good times,
Blake
Peregrino
06-14-2005, 21:01
Now we wait! :munchin Peregrino
PS - Serve the CSM FIRST! Save the other for after dinner! You won't be sorry. ;)
Plan B: we skip dinner, do tequila shots and Four Horsemen until neither of us can walk and go from there :lifter
Goes well with chips and spicy homemade salsa. :D
Seriously your dinner sounds awesome...good planning I'm sure it will impress. Especially if it tastes good. LOL
Now we wait! :munchin Peregrino
PS - Serve the CSM FIRST! he's feeding a date and a CSM???? :eek:
Roguish Lawyer
06-15-2005, 11:46
he's feeding a date and a CSM???? :eek:
I think the CSM gets first shot at her too. ;)
All went well. Seabass turned out great, Wine was great, Life is good.
blake
Roguish Lawyer
06-17-2005, 18:26
All went well. Seabass turned out great, Wine was great, Life is good.
blake
Excellent.